Wednesday, February 15, 2012

Roasted Vegetables with Walnut Gremolata, a la Bonnie

As most of us vegetable fiends already know, roasted veggies are amazing. However, when you top them with this delicious walnut-lemon zest-parsley-parmesan paste, the amazingness gets upped significantly! Also, the leftovers are fabulous served cold. Adapted from

4 carrots, peeled and sliced into 1-inch rectangles
4 parsnips, peeled, cut in half lengthwise, then crosswise
2 medium turnips, peeled, halved, cut into 1-inch-thick wedges
1 pound brussels sprouts, trimmed, halved
1 head cauliflower, cut into florets
About 4 tablespoons olive oil
3/4 cup walnuts
1/4 cup grated Parmesan cheese
1/4 cup fresh parsley
2 tablespoons fresh lemon juice, divided
zest of one lemon
1 small garlic clove

Preheat oven to 425°F. Toss carrots, parsnips, turnips, brussels sprouts, and cauliflower in a large bowl with 3 tablespoons oil, or however much you need to make them slightly shiny. Transfer to rimmed baking sheet (or to multiple baking sheets, as it's best if all your veggies have at least one side touching the pan); sprinkle with salt and pepper. Roast until vegetables are tender, shaking the pan every 15 minutes so they don't stick. It'll be about 1 hour. Basically, you want them to be soft, and for at least one side of each veggie to be browned - that means that they'll be sweet and delicious.

Now, for the gremolata! Pile the walnuts, parmesan, parsley, garlic, 1 tablespoon lemon juice, 1 tablespoon olive oil, and lemon zest into the food processor. Add some fresh pepper. Process for just a few seconds, until everything is coarsely ground together. The paste should be fairly dry; if it's wet, add some more walnuts.

Drizzle vegetables with remaining 1 tablespoon lemon juice and toss. Sprinkle gremolata over vegetables just before serving.